Swedish Meatballs

11 Reviews
From: EatingWell Magazine March/April 2012

These Swedish meatballs are made with a combination of lean ground turkey breast and ground pork, flavored with nutmeg and cardamom and simmered in a creamy mushroom sauce. Serve over a brown rice pilaf spiked with almonds and currants or whole-wheat egg noodles.

Ingredients 5 servings

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  • 1/2 cup finely chopped onion
  • 1/4 cup dry whole-wheat breadcrumbs (see Tip)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cardamom (optional)
  • 8 ounces ground turkey breast
  • 8 ounces ground pork
  • 1 tablespoon extra-virgin olive oil
  • 1 pound button mushrooms, sliced
  • 1 14-ounce can reduced-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 tablespoon lingonberry or seedless raspberry jam

Preparation

  • Active

  • Ready In

  1. Combine onion, bread crumbs, 1/4 teaspoon salt, pepper, nutmeg and cardamom (if using) in a large bowl. Add turkey and pork; gently mix to combine (do not overmix). Using a scant 2 tablespoons for each, make about 20 meatballs.
  2. Heat oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too hot, until almost cooked through, 10 to 12 minutes. Transfer to a plate.
  3. Add mushrooms to the pan and increase heat to medium-high. Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes.
  4. Whisk broth and flour in a bowl and add to the pan along with the meatballs. Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes. Remove from the heat. Add sour cream, parsley, jam and the remaining 1/2 teaspoon salt to the sauce; gently stir until combined.
  • Make Ahead Tip: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.
  • Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.

Nutrition information

  • Serving size: 4 meatballs
  • Per serving: 255 calories; 11 g fat(4 g sat); 2 g fiber; 16 g carbohydrates; 24 g protein; 46 mcg folate; 62 mg cholesterol; 5 g sugars; 2 g added sugars; 344 IU vitamin A; 8 mg vitamin C; 43 mg calcium; 2 mg iron; 636 mg sodium; 631 mg potassium
  • Nutrition Bonus: Potassium (18% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2 lean meat, 1 fat

Reviews 11

March 29, 2016
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By: cleora12
awful I made this for the first time tonight it was awful the meatballs fell apart in the skillet. I was able to save some from crumbling, I removed the meat from skillet there was lots of crumbs on the bottom of the skillet. I use 1/4 cup white wine to loosen the crumbs and make it a Carmel color. Cooked the mushrooms and made the sauce, when I added what was left of my meatballs to the sauce. I folded in the sour cream, parsley and jam the rest of the meatballs fell apart making it look like cat food. Pros: none Cons: every thing
November 08, 2015
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By: EatingWell User
Nice light dish (looks nothing like the picture!) My husband loves meatballs, and I thought this sounded good. It was delicious and we both loved it. I liked the combination of turkey and pork. However, I have no idea how the picture represents the actual results. The sauce is actually a light tan when the recipe is made as written, not a heavy cream as pictured. Also, I agree with the other reviews - make more of a roux with the mushrooms (or add cornstarch). It needed to be a little thicker to work well with pasta. Next time I will add some thickener while cooking. I served with a spinach salad and it was delicious! This will be a go-to recipe. Pros: Great flavor without a lot of fat; easy to make Cons: Little runny as written
August 29, 2015
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By: EatingWell User
Unbrowned flour is not good There is a simple solution to this recipes problem sauce. Put the flour in with the mushrooms toward the end of their saut+¬. After the mushrooms are done, scrape up any browned flour from the skillet and mix in. Add the meatballs. Why Eating Well didn't write the recipe this way, I have no idea. Not browning the flour is a rookie mistake. This produces a more flavorful and better looking sauce. Pros: meatballs are delicious Cons: sauce is white and pasty
February 25, 2015
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By: EatingWell User
Good, but needs some tweaking!!! I have made Swedish meatballs for years, but I actually used the old Mirro-Matic Pressure cooker recipe (same as my mother did in the 50's and 60's), and it was a clearer gravy, which I know isn't really Swedish!!! I liked this recipe a lot, and made it exactly as written, but thought the flour in the chicken broth tasted raw. I am used to cooking flour a little in roux's to get rid of the raw flour taste. I wonder if it would be better thickened with a little cornstarch??? A couple of TBSP's of cornstarch can not be worse than all that flour can it? I also think the meat mixture needed a little more salt. Flavor was great, my guests liked it, I am just pickier!!! Great recipe though. I didn't have seedless raspberry jam as recommended, and used what I had with seeds, and it made no noticeable difference! Will probably make again with changes to the thickening agent!!! I served it with the brown rice pilaf and sugar snaps and peas with a lemon butter glaze. (not healthy, I know)!!! Just use lemon juice on the veggies, compliments the sweetness in the dish and rice. Pros: Great all around, but.... Cons: Meatballs needed more salt/seasoning
July 29, 2014
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By: EatingWell User
AMAZING This recipe was SO delicious and easy and healthy!! Even the kids loved it! (and they are crazy picky) I didn't change anything, except I doubled the meat balls for the same amount of sauce and it was perfect. The sauce was perfect, very tasty and just like a rich creamy sauce. I used 5% fat sour cream. Thanks so much! I'm recommending it on facebook! :)
July 31, 2013
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By: EatingWell User
Sauce was horrible Broth and flour = paste
May 21, 2013
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By: nalvarez
WOW The meatballs came out juicy and great. I'm not sure what exactlyb 1lb button mushrooms mean (I very new to cooking) so I just used a bunch of sliced mushrooms. Also didn't find raspberry jam so I used strawberry jam and I used all lean ground beef, because I have a ton of it in the freezer. All I can say is WOW, I will make this recipe for life. Pros: unique tasting sauce, meatballs taste amazing. Cons: its better to add meatballs after sauce is almost done
March 31, 2013
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By: jenniferpulka
Tasty and easy to make This was an incredibly easy and tasty recipe. I served it with egg noodles. I made this recipe as it is shown except for the raspberry jam. I couldn't find seedless so I had to use regular and you can't tell the difference. I also didn't add the cardamom because I didn't have any.
July 08, 2012
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By: EatingWell User
needed a lil something The basic recipe is great. Being Italian I know meatballs. I've never tried to make this before and thought the recipe was pretty basic. I used 2.25 lbs ground beef (to double the recipe for left overs) and added an egg white and about 1/2 cup more breadcrumbs (and a lil more salt). Also, in a bowl, I wisked together the sour cream, parsley and jelly (I used strawberry-what I had on hand) and then added it to the pan. Tasted a meatball and wa-la...YUM...definately making again! Thanks for the recipe! Pros: excellent flavor/spice combination Cons: needed a lil something

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